Garland Master 200 Installation Manual
U
:
4
INSTALLATION AND
OPERATION MANUAL
"THE MASTER"
GAS CONVECTION OVEN
FOR YOUR SAFETY:
DO NOT STORE OR USE GASOLINE
OR OTHER FLAMMABLE VAPORS OR
LIQUIDS IN THE VICINITY OF
THIS OR ANY OTHER
APPLIANCE
WARNING:
IMPROPER INSTALLATION, ADJUSTMENT,
ALTERATION, SERVICE OR MAINTENANCE
CAN CAUSE PROPERTY DAMAGE, INJURY,
OR DEATH. READ THE INSTALLATION,
OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY
BEFORE INSTALLING OR
SERVICING THIS EQUIPMENT
AND RETAIN FOR FUTURE REFERENCE.
THIS PRODUCT HAS BEEN CERTIFIED AS
COMMERCIAL COOKING EQUIPMENT AND
MUST BE INSTALLED BY PROFESSIONAL
PERSONNEL AS SPECIFIED.
IN THE COMMONWEALTH OF MASSACHUSETTS
THIS PRODUCT MUST BE INSTALLED BY A
LICENSED PLUMBER OR GAS FITTER. APPROVAL
NUMBER: G-1-07-05-28
For Your Safety:
Post in a prominent location, instructions to be
followed in the event the user smells gas. This
information shall be obtained by consulting
your local gas supplier.
Users are cautioned that maintenance and repairs must be performed by a Garland authorized service agent
using genuine Garland replacement parts. Garland will have no obligation with respect to any product that has been
improperly installed, adjusted, operated or not maintained in accordance with national and local codes or installation
instructions provided with the product, or any product that has its serial number defaced, obliterated or removed,
or which has been modified or repaired using unauthorized parts or by unauthorized service agents.
For a list of authorized service agents, please refer to the Garland web site at http://www.garland-group.com.
The information contained herein, (including design and parts specifications), may be superseded and is subject
to change without notice.
PLEASE READ ALL SECTIONS OF THIS MANUAL
GARLAND COMMERCIAL INDUSTRIES, LLC
185 East South Street
Freeland, Pennsylvania 18224
Phone: (570) 636-1000
Fax: (570) 636-3903
Part # 1955200 Rev 5 (03/19/10) © 2005 Garland Commercial Industries, LLC
GARLAND COMMERCIAL RANGES, LTD.
1177 Kamato Road, Mississauga, Ontario L4W 1X4
CANADA
Phone: 905-624-0260
Fax: 905-624-5669
Enodis
Swallow e
Telephone
Fax: 081-8
IMPORTANT INFORMATION
WARNING:
This product contains chemicals known to the state of California to cause cancer and/or birth defects
or other reproductive harm. Installation and servicing of this product could expose you to airborne
particles of glass wool/ceramic fibers. Inhalation of airborne particles of glass wool/ceramic fibers
is known to the state of California to cause cancer. Operation of this product could expose you to
carbon monoxide if not adjusted properly. Inhalation of carbon monoxide is known to the state of
California to cause birth defects or other reproductive harm.
Keep appliance area free and clear of combustibles.
Page 2
Part # 1955200 Rev.5 (03/19/10)
CONTENTS
IMPORTANT INFORMATION.............2
DIMENSIONS & SPECIFICATIONS ........4
INTRODUCTION........................5
INSTALLATION.........................5
Installation Notes: ............................5
Installation Of Ovens Equipped With Casters . . 5
Installation Of Double Deck Models ...........6
Gas Connection ..............................7
Electrical Connection ........................7
Ventilation & Air Supply ......................7
Testing & Lighting Instructions ...............8
OPERATION............................9
Master 200 Solid State Control With
Electromechanical Timer .....................9
In O Mode..............................9
Start Up.................................. 9
Fan Speed ............................... 9
Lights....................................9
Cool Down...............................9
Master 475 Electronic Programmable Control 12
Manual cooking.........................12
Manual cooking using Cook-N-Hold...... 12
Programming Product Keys (Master 475) . 13
Cooking using the product keys
(Master 475).............................14
Verifying hold time (Master 475)..........14
Cooking with the Shelf Timer
(Master 475).............................14
PERFORMANCE RECOMMENDATIONS . . 15
COOKING GUIDE......................16
COOK AND HOLD .....................17
PROBLEMS / SOLUTIONS ..............18
CLEANING & MAINTENANCE...........19
Break-In Period.......................... 19
Exterior Cleaning ........................19
Interior Cleaning ........................ 19
Fan Area Maintenance...................19
MOTOR CARE.........................20
Temperature ............................. 9
Timer: .................................. 10
Master 450 Electronic Control With
Cook-N-Hold And Master 455 Electronic
Control With Cook-N-Hold & Core Probe .....10
In O Mode.............................10
On Start Up ............................. 10
Controller Keys..........................10
Fahrenheit/Celsius....................... 11
Operating the Controls .................. 11
Cook-N-Hold Operation ................. 12
Core Probe Operation ................... 12
Setting Setback Feature ................. 12
Part # 1955200 Rev.5 03/19/10) Page 3
DIMENSIONS & SPECIFICATIONS
Single-Deck
Models
Int. Dimensions :In (mm) Ext. Dimensions: In (mm) Ship Wt Ship Dim.
W H D W H * D Lbs/kg Cubic Ft.
Standard Depth 29 (736) 24 (610) 24 (610) 38 (965) 57-1/2 (1461) 41-1/4(1048) 515/230 64
Deep Depth 29 (736) 24 (610) 28 (711) 38 (965) 57-1/2 (1461) 44-1/2(1130) 545/245 64
Double-Deck
Models
Int. Dimensions: In (mm) Ext. Dimensions: In (mm) Ship Wt. Ship Dim.
W H D W H * D 2@Lbs/kg Cubic Ft.
Standard Depth 29 (736) 24 (610) 24 (610) 38 (965) 70-1/2 (1791) 41-1/4(1048) 1030/465 128
Deep Depth 29 (736) 24 (610) 28 (711) 38 (965) 70-1/2 (1791) 44-1/2(1130) 1090/490 128
*Height with or without standard casters. Height with low prole casters (double deck) is 68-1/2" (1740mm).
Input Ratings, Nat & Pro Electrical Specications
Models
BTU/hr kW Equiv. Gas Inlet 120V/1Ph. 240V/1Ph.
Single Deck 60,000 17. 6 (1 )@ 3/4" NPT (1)@9.8A (1)@ 5.2A
Double Deck 120,000 35.2 (1 )@1" NPT (2)@9.8A (2)@ 5.2A
1" REAR
GAS INLET
32-1/8"
[816mm]
1 4-3/4"
[375mm]
D
(includes
fan motor)
1 7-3/4"
[451mm]
-1/4"
1
[32mm]
[816mm]
H
[645mm]
7-3/4"
[197mm]
3/4"
[19mm]
32-1/8"
25-3/8"
3/4" N.PT.
GAS INLET
FLUE: 2-3/8" x 5"
[60mm x 1 27mm]
T OP VIEW
38"
[965mm]
SINGLE DECK
FR ONT VIEW
2"
[51mm]
38-1/4"
[972mm]
11-1/2"
[292mm]
3/4" REAR
GAS INLET
[1386mm]
34"
[864mm]
54-9/16"
1 -1/4"
[32mm]
32-1/8"
[816mm]
H
32-1/8"
[816mm]
6-1/4"
[159mm]
Installation Notes:
Combustable Wall Clearances:
Sides: 1" (25mm)
Back: 3" (76mm)
Entry Clearance:
DOUBLE DECK
T VIEW
FR ON
Operating Pressure:
Natural: 4.5" WC (11 mbar)
Propane: 10" WC (25 mbar)
Max 13.8" WC @ 70°F (21°C)
NOTE: Data applies only to
North America
Crated: 47" (1194mm)
Uncrated: 32-1/2" (826mm)
Notes:
1. Standard electrical specications include motor requirements.
2. (120V units) 115V 3/4 HP, 2-speed motor; 1140 and 1725 rpm 60Hz
3. (240V units) 200-240V, 3/4 HP, 2-speed motor; 1140 and 1725 rpm, 60Hz
4. A 6 ft. line cord is provided for each 120V deck with a (NEMA #5-15P) plug.
5. Garland recommends a separate 15 AMP circuit for each 120V unit.
32-1/8"
[816mm]
35-7/16”
[900mm]
Gas Input ratings shown here are for installations up to 2,000-ft. (610m) above sea level. Specify altitudes over 2,000 ft.
Commercial cooking equipment requires an adequate ventilation system. For additional information, refer to the National Fire
Protection Association’s standard NFPA96, “Vapor Removal from Cooking Equipment.” (NOTE: For North America only)
Please specify gas type when ordering.
Page 4
Part # 1955200 Rev.5 (03/19/10)
INTRODUCTION
CONGRATULATIONS! You have just purchased the nest
commercial cooking equipment available anywhere.
Like any other ne, precision built appliance, it should be
given regular care and maintenance. Periodic inspections by
your dealer or a qualied service agency is recommended.
When corresponding with the factory or your local authorized
factory service center regarding service problems or
replacement parts, be sure to refer to the particular unit by
the correct model number (including the prex and sux
letters and numbers) and the warranty serial number. The
rating plate located behind the lower front panel (below the
oven doors) contains this information.
INSTALLATION
Installation Notes:
Combustible and Non-Combustible Wall Clearance:
Side: 1.0" (25 mm)
Rear: 3.0" (76 mm).
NOTE: Adequate clearance must be provided for servicing
and proper operation.
The importance of the proper installation of Commercial
Gas Cooking Equipment cannot be over stressed. Proper
performance of the equipment is dependent, in great part,
on the compliance of the installation with the manufacturer's
specications. Installation must conform to local codes or, in
the absence of local codes, with the National Fuel Code, ANSI
Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the
Propane Installation Code, CAN/CGA-B149.2, as applicable.
Before assembly and connection, check gas supply.
A. The type of gas for which the unit is equipped is stamped
on the data plate located behind lower front panel.
Connect a unit stamped "NAT" only to natural gas;
connect a unit stamped "PRO" only to propane.
B. If it is a new installation, have gas authorities check meter
size and piping to assure that the unit is supplied with
sucient amount of gas pressure required to operate the
unit.
C. If it is additional or replacement equipment, have gas
authorities check pressure to make certain that existing
meter and piping will supply fuel at the unit with not more
that 1/2" water column pressure drop.
NOTE: When checking pressure be sure that all other
equipment on the same gas line is on. An internal pressure
regulator is supplied with GARLAND Convection Ovens.
Regulator is preset to deliver gas at pressure shown on the
rating plate.
Part # 1955200 Rev.5 03/19/10) Page 5
The appliance and its individual shut-o valve must be
disconnected from the gas supply piping system during
any pressure testing of that system at test pressures in
excess of 1/2 PSI (3.45 kPa).
The appliance must be isolated from the gas supply
piping system by closing its individual manual shut-o
valve during any pressure testing of the gas supply piping
system at test pressures equal to or less than 1/2 PSI
(3.45 kPa).
Installation Of Ovens Equipped With Casters
A. For an appliance equipped with casters, the installation
shall be made with a connector that complies with the
Standard for Connectors for Movable Gas Appliances,
ANSI Z21.69 /CSA 6.16, and a quick-disconnect device that
complies with the Standard for Quick-Disconnect Devices
for Use With Gas Fuel, ANSI Z21.41 / CSA 6.9, and adequate
means must be provided to limit the movement of the
appliance without depending on the connector and the
quick-disconnect device or its associated piping to limit
the appliance movement and the location(s) where the
restraining means may be attached to the appliance shall
be specied.
B. The front casters of the unit are equipped with brakes
to limit the movement of the oven without depending
on the connector and any quick-disconnect device or its
associated piping to limit the appliance movement.
C. The restraint can be attached to the unit near the gas inlet.
If the restraint is disconnected, be sure to reconnect the
restraint after the oven has been returned to its originally
installed position.
INSTALLATION Continued
Installation Of Double Deck Models
A. Position insert in bottom leg opening and tap insert up
into leg till it seats at collar. Attach six inch (6") legs to
lower oven section. Raise unit or lay on its left side. Place
the front legs on the oven so as to line up with four (4)
attaching bolt holes. Secure leg to oven frame using (4)
3/8-16 x 3/4 bolts and washers provided. Repeat at rear of
unit.
B. Remove lower front cover of top deck (located under oven
doors). Raise top deck into place and line up body sides
and back of the unit. Fasten the rear of the units together,
with the stacking bracket, using (6) 1/4-20 machine
screws, lock washers and nuts, (provided).
C. Install the interconnecting ue parts, carefully following
the instructions contained in the stacking kit. Pay
particular attention to the type of ovens you are stacking
and be sure to follow the corresponding instructions.
D. Assemble the stacking pipes provided in the stacking
kit as shown in the diagram at the top of this page. This
allows both ovens to be supplied by a single gas line. The
minimum recommended size of a single supply line for
two stacked ovens is 1 inch. Use a pipe thread compound
that is intended for use on propane gas piping and be sure
to check for leaks before nalizing the installation.
90 Degrees Street Elbow
20 1/2" Nipple
3/4" to 1"
Bell Reducer
3" Nipple
3/4" Union
3" Nipple
90 Degrees Street Elbow
CAUTION:
DISCONNECT BOTH UNITS FROM
ELECTRICAL SUPPLY BEFORE SERVICING.
E. Check leveling of unit four (4) ways (using a common
carpenter's level on the rack inside the oven).
F. Plug the cord set of each unit into a 115-Volt power supply
outlet.
G. Maintain clearance from combustibles.
Each gas appliance shall be located with respect to building
construction and other equipment so as to permit access to
the appliance. Such access and clearance may be necessary
for servicing and cleaning.
POWER FAILURE
In the event of a power failure, no attempt
should be made to operate this oven.
IMPORTANT
All gas burners and pilots need sufficient air
to operate and large objects should not be
placed in front of this oven, which would
obstruct the airflow through the front.
Objects should not be placed on main top
rear of oven while in use. This could obstruct
the venting system of the unit's flue products.
Page 6
Part # 1955200 Rev.5 (03/19/10)
INSTALLATION Continued
Gas Connection
The 1" NPT inlet at the rear must be considered in piping the
gas supply for double stack units or ¾" NPT for individual (or
single deck) connections. Undersized gas supply line(s) may
restrict the gas supply and aect performance. If other gas
appliances are supplied by the same supply line, the supply
line must be sized to carry the combined volume without
causing more than 1/2" pressure drop at the manifold of each
appliance on the line at full rate.
Recommended supply pressures are 7" WC, (NAT), and
11" WC, (PRO); ± 5%. (Must not exceed 13.8" WC [NAT], and
15" WC [PRO]).
Electrical Connection
A 15 AMP service must be provided for each oven. For 115
VAC usage, a cord and plug (NEMA #5-15P) is provided but
connection to the electrical service must be electrically
grounded in accordance with local codes, or in the absence of
local codes, with the National Electrical Code, ANSI/NFPA 70,
or the Canadian Electrical Code, CSA C22.2, as applicable.
This appliance is equipped with a three-prong (grounding)
plug for your protection against shock hazard and should
be plugged directly into a properly grounded three-prong
receptacle.
When the installation of a canopy type exhaust hood is
impossible the oven may be direct vented. Before direct
venting check your local codes on ventilation, in the absence
of local codes, refer to the National Fuel Code NFPA 54, ANSI
Z223.1 (latest revision).
If the unit is to be connected directly to a direct ue, it is
necessary that draft diverter be installed to insure proper
ventilation.
DRAFT DIVERTER
DO NOT CUT OR REMOVE THE
GROUNDING PRONG FROM THIS PLUG.
A wire diagram is axed to the rear of the unit.
Ventilation & Air Supply
Proper ventilation is highly important for good operation.
There are only two choices for properly venting an oven: 1)
canopy hood style or 2) direct venting. The ideal method
of venting a GAS Convection Oven is through the use of a
properly designed canopy, which should extend 6" (150 mm),
beyond all sides of the appliance and 6'6" (1950 mm) from the
oor.
A strong exhaust fan will create a vacuum in the room. For an
exhaust system vent to work properly, exhaust and make-up
air must be balanced properly. For proper air balance contact
your local H.V.A.C. contractor.
All gas burners and pilots need sucient air to operate and
large objects should not be placed in front of this oven, which
would obstruct the airow through the front. Installation Of A
Direct Flue
Direct venting, should be positioned on the main top and
fastened with sheet metal screws provided.
NOTE: Each oven has been factory tested and adjusted prior
to shipment. It may be necessary to further adjust the oven
as part of a proper installation. Such adjustments are the
responsibility of the installer. Adjustments are not considered
defects in material and workmanship, and they are not
covered under the original equipment warranty.
DO NOT UNDER SIZE VENT PIPE!
This can cause resistance to ow and impede good venting.
We suggest that if a horizontal run must be used it should
rise no less than 1/4" (6.25mm) for each linear foot of run, and
after a total of 180° of bends you should increase the size of
stove pipe by two (2") inches. The ue should rise 2' (60cm) to
3' (90cm) above the rooine or 2' (60cm) to 3' (90cm) above
any portion of a building within a horizontal distance of 10
(3 meters) feet.
The following diagram is only one example from the National
Fuel Gas Code Book NFPA 54, ANSI Z223.1, 7.5.3:
Part # 1955200 Rev.5 03/19/10) Page 7
INSTALLATION continued
Less than 10 feet (3 meters)
More than 10' (3 meters)
2' (60cm)
Min.
Termination Less than 10 feet (3 meters) from ridge Termination More than 10 feet (3 meters) from ridge
3' (90cm) Min.
3' (90cm) Min.
Testing & Lighting Instructions
1. Turn on main gas valve. Remove the lower front cover
and the service panel above the control panel. Drop the
control panel and leak test all ttings and connections
upstream from the service valve located on the redundant
combination gas valve. Should any gas leaks be detected,
turn OFF main gas valve, correct the problem and retest.
2. Open shuto valve located on the redundant combination
gas valve. Activate control panel and set to desired
temperature. The pilot burner is ignited by direct spark,
main burners are then ignited by the pilot. Check all
ttings again and correct any leaks and recheck.
Replace all service panels and covers before operation.
NOTE: All electronic ignition systems are supplied with a
redundant gas valve. Therefore, the unit is not supplied with
an external pressure regulator.
NOTE: During installation there will be air in the gas line. This
air will have to bleed o before ignition can be established.
The electronic ignition system has a ninety second lock-out
as a safety device on all units. Therefore, several attempts
may be required before pilot ignition is established, wait ve
minutes after each attempt.
FOR YOUR SAFETY: KEEP YOUR APPLIANCE AREA FREE FROM
COMBUSTIBLES.
TO CONSERVE ENERGY:
Do not waste energy by leaving controls at high temperature
settings during idle periods. Lower settings will keep
oven warm and ready for next use period. Master 400
Series controls have an auto setback feature that is user
programmable to help with these applications.
Page 8
Part # 1955200 Rev.5 (03/19/10)
OPERATION
Master 200 Solid State Control With
Electromechanical Timer
In O Mode
When the oven is o, there are no lights or indicators.
Start Up
Press the Cook/O/Cool Down rocker switch to the “Cook”
position. The green lamp will light indicating the oven is
powered in cook mode.
The oven will begin to heat to the temperature set on the
thermostat dial. The amber lamp will light indicating the heat
is active. As the heat cycles on and o to maintain the set
temperature this light will go on and o accordingly.
The door must be closed for the oven to operate in cook
mode. Opening the door will cause the heat to stop. The
motor and fan will shut o. This is a safety feature.
Fan Speed
The fan speed can be either high (1725RPM) or (1150 RPM).
The fan speed is controlled by the left rocker switch marked
high and low.
Lights
The oven lights are activated by pressing the light switch on
the control panel. This is a momentary switch and the lights
will stay lit as long as this button is held in the on position.
Lights will work whenever there is electrical power connected
to the oven.
Cool Down
Pressing the Cook/O/Cool Down rocker switch to the Cool
Down position activates the fan and motor to cool the oven
cavity. The door must be open slightly for the fan and motor
to start. The heat is not active in this mode.
Optimal cool down will be achieved with the door open
slightly. Opening the door too far will shut the fan and motor
o. This is a patented safety feature.
Pressing the button to the OFF position cancels the cool
down and turns the oven o.
Temperature
The temperature range is from 150°F to 500°F (66°C to 250°C)
is controlled by rotating the temperature dial and aligning
the indicator to the desired temperature.
Part # 1955200 Rev.5 03/19/10) Page 9
OPERATION Continued
Timer
The timer is set by rotating the dial clockwise aligning the
indicator to the desired time cycle. The timer will count down
from 2 minutes to 60 minutes. At the end of the timing cycle
the buzzer will sound. The buzzer is turned o by rotating the
dial counter-clockwise to the o position as shown on the
control panel.
NOTE: The timer does not control heating.
Master 450 Electronic Control With
Cook-N-Hold And Master 455 Electronic
Control With Cook-N-Hold & Core Probe
In O Mode
When the controller is o, the display will show "OFF".
Pressing the ON/OFF key will activate the controller into Start
Up mode.
On Start Up
In Start Up mode, the controller will heat to the last set
temperature, time and fan speed. The factory defaults are
350°F (177°C), 30 minutes and low fan speed. The display will
indicate "LO" when the oven is below the set temperature.
When the oven cavity reaches the set temperature and is
ready for operation the display will indicate "LOAD".
NOTE: If the oven temperature goes above the requested
temperature the display will indicate "HI". If the oven
temperature goes above 575°F (302°C) the display will
indicate "HELP" and an audible signal will sound. This is a
safety feature.
If the door is opened during a Cooking mode, the fan and
heat will stop, and the display will indicate "DOOR" until the
door is closed. This is a patented safety feature.
Pressing the ACTUAL TEMP key will display the actual oven
temperature in 5° increments.
Controller Keys
Pressing the ON/OFF key will activate the oven.
Pressing the LIGHT key will turn the lights on for 30 seconds.
The lights will work if the controller is in the O mode. When
the door is opened, the light will come on and stay on for 30
seconds.
Pressing the FAN HIGH key will activate the higher fan speed
and light its LED.
Pressing the FAN LOW key will activate the lower fan speed
and light its LED.
Page 10
Part # 1955200 Rev.5 (03/19/10)
OPERATION continued
Pressing the FAN PULSE key will activate the lower fan speed
and light its LED. The fan will be active for 30 seconds then o
for 30 seconds, and continues this cycle.
Pressing the SETBACK key will cool the oven cavity to a
preprogrammed temperature, see: Setting "Set-Back" Feature.
The oven will automatically go into Setback mode after the
pre-programmed non-usage time. The display will indicate
"SETB". This is an energy-saving feature.
Pressing the COOL DOWN key will deactivate the heat, turn
the fan on high and light its LED. The display will indicate
"OPEN DOOR" if the door is closed, prompting the user to
open the door slightly. With the door open slightly the display
will indicate "COOL". The Cool Down will operate when the
door is closed or opened slightly. Optimal cool-down will be
achieved with the door open slightly. When the door opens
wider, the Cool Down mode will deactivate and the display
will indicate "DOOR". This is a patented safety feature. Pressing
the COOL DOWN key again will turn the LED o and stop this
mode. Pressing the ON/OFF key will also cancel Cool Down.
Cool Down is not active during a cook.
When the ON/OFF switch is pressed to turn the oven o and
the oven was above 200°F (93°C), the oven will go into an
Auto Cool Down mode. In Auto Cool Down, the oven will
run the fan on high until the oven cavity drops below 150°F
(66°C). During this time the display will indicate "AUTO".
When the oven temperature drops below 150°F (66°C) the
oven turns o. This feature protects the oven motor from pre-
mature failure. Optimal cool-down will be achieved with the
door open slightly.
Fahrenheit/Celsius
Factory default is Fahrenheit (F). To change to
Celsius (C), press and hold in the "Phantom Key" located
to the right of "Cook/Hold" key. "F" appears in the display.
Continue to hold until "C" is displayed and then release the
"Phantom key".
Operating the Controls
Setting the cook temperature and time are done in the same
manner. Pressing the SET key will light the TEMP LED. The
operator then sets the temperature by rotating the dial on
the controller until the desired temperature is shown on the
display. Pressing the SET key a second time lights the TIME
LED and allows the operator to select the desired cook time as
shown on the display. Pressing the SET key a third time ends
the programming.
Part # 1955200 Rev.5 03/19/10) Page 11
OPERATION Continued
Pressing the START/CANCEL key will start the timing cycle.
The display will count down from the Set time in minutes
and seconds (solid colon) or hours and minutes (blinking
colon) the minutes and seconds. When the cycle is completed,
pressing this key will also cancel the "DONE” prompt. To cancel
a timing cycle in progress, press and hold the START/CANCEL
key for 3 seconds.
Cook-N-Hold Operation
Pressing the COOK/HOLD (450 and 455 Controllers Only) key
activates the Cook-N-Hold mode and lights its LED. To verify
the proper hold temperature has been selected, press the SET
key twice. The display will show the hold temperature. At the
end of the cook cycle, an audible alarm will sound, the display
will ash “DONE” and change to count "UP" the hold time.
The oven will switch to the programmed hold temperature.
Setting the cook temperature, hold temperature and time are
done in the same manner. Pressing the SET key will light the
TEMP LED. The operator then sets the temperature by rotating
the dial on the controller until the desired temperature is
shown on the display. Pressing the SET key a second time
will light the HOLD LED and allows the operator to select
the desired hold temperature as shown on the display.
Pressing the SET key a third time lights the TIME LED and
allows the operator to select the desired cook time as shown
on the display. Pressing the SET key a fourth time ends the
programming.
Pressing the START/CANCEL key will start the timing cycle.
When the cycle is completed, pressing this key will also cancel
the "DONE" prompt. To cancel a timing cycle in progress press
and hold the START/CANCEL key for 3 seconds.
Core Probe Operation
The Core Probe option (455 Controller Only) is only active
when the core probe is plugged into its connector. To set the
core temperature, rst plug the core probe into its connector.
The display will indicate "100" and the CORE TEMP LED will
be on. The operator then sets the temperature by rotating
the dial on the controller until the desired temperature is
shown on the display. Pressing the SET key stores the core
temperature and starts the cooking process.
When the core temperature is reached, the display will sound
and ash "DONE" for 3 seconds. Automatically, the display
will switch to count "UP” the time the oven is on hold.
Setting Setback Feature
To set or change the setback settings, press and hold the
SETBACK key for two seconds. The TEMP LED will light and a
temperature will be displayed. Set the temperature using the
dial, then press the SET key. The TEMP LED will go out and
the TIME LED will light ("Time" is factory set at 0). Set the time
using the dial, then press the SET key. Press the SET key one
more time to exit programming.
Note: To disable the setback function, set the temperature to
250º F (121ºC) and the time to zero.
Master 475 Electronic Programmable Control
Manual cooking
1. Press SET key - TEMP LED will light.
2. Set temperature using the dial (factory preset at 350°F).
3. Press SET key - FAN LED will light.
4. Select fan mode using one of the three (3) fan keys
(HIGH, LOW, PULSE) - the selected fan LED will light
5. Press SET key - TIME LED will light
6. Set cook time using the dial (factory preset at 30:00).
7. Press SET key - ready to cook.
8. Press START/CANCEL to begin manual cooking.
Manual cooking using Cook-N-Hold
1. Press the COOK/HOLD key, that key's LED will light.
2. Press SET key - TEMP LED will light.
3. Set cook temperature using the dial (factory preset at
350°F)
4. Press SET key - HOLD LED will light.
To set the oven temperature, press the SET key again. The
TEMP LED will light and the oven temperature can be
set by rotating the dial on the controller until the desired
temperature is displayed. Pressing the SET key again will
light the HOLD LED allowing the operator to set the hold
temperature in the same manner.
NOTE: If the hold temperature is not set, the default hold
temperature is 150°F (66°C) or the last programmed
temperature. (Hold temperature range is 140°F (60°C) to
210°F (99°C).
Page 12
5 Set hold temperature using the dial (factory preset
at 200°F).
6. Press SET key - FAN LED will light.
7. Select fan mode using one of the three (3) fan keys
( HIGH, LOW, PULSE ) - the selected fan LED will light.
8. Press SET key - TIME LED will light.
9. Set cook time using the dial (factory preset at 30:00).
Part # 1955200 Rev.5 (03/19/10)
OPERATION Continued
10. Press SET key - ready to cook
11. Press START/CANCEL to begin manual cooking
Programming Product Keys (Master )
NOTE: Cooking time(s) is the element of the program that tells
the controller that other information (temperature, fan speed,
etc.) will be inputted into the controller. The rst step is to
enter all the time periods required, followed by the addition
of the other cooking elements.
1. Press and hold PROG key for three (3) seconds - all the
product key LEDs light.
2. CODE will be displayed. The controller is asking for the
access code. Press 4-2-7-5 and the START/CANCEL key.
PROD will be displayed indicating you have gained access
to Product Programming.
3. Press the product key (1 - 9) into which you want to store
a cooking program. SHLF will be displayed. The control is
asking if you want to program the key as a shelf timer or
with a cooking prole. Select your answer by pressing the
START/CANCEL key. When the correct answer is displayed,
press the SET key. The TIME LED will light. 30:00 will be
displayed.
4. Set rst cook time using dial. If more than one cooking
prole is desired:
• press the product key where the program is to be
stored (1 - 9) - PR-2 will be displayed.
• set the second cook time using the dial (factory
presets for PR-2 through PR-5 are :00).
• press the same product key (1 - 9) again - PR-3 will be
displayed.
• Repeat this process for all proles. When the last
prole time has been entered, press the SET key, OR
If less than ve (5) proles are desired press the SET key
after the last required prole - PRE will be displayed,
followed by :00. The controller is asking if you would like a
reminder alarm (pre-alarm) to sound during the cooking
process. (factory preset is :00)
5. If a pre-alarm signal is desired - dial in the time that
the alarm is to sound. (Ex. If the product is to be turned
halfway through the 60 minute cooking cycle, set the
pre-alarm to 30 minutes). If pre-alarm is not desired verify
that ":00" is displayed. Press the SET key - TEMP Led will
light, and the display will show the rst prole cooking
temperature. (factory preset at 350°F)
6. Set the rst cooking temperature using the dial.
Part # 1955200 Rev.5 03/19/10) Page 13
OPERATION Continued
Press the product key - PR-2 will be displayed followed by
the second temperature.
Set the second cooking time using the dial.
Repeat as you did for cooking time, for all the proles
desired.
NOTE: The controller will only accept cooking temperatures
for the number of proles for which a cooking time has been
set. If the product key is pressed after the last programmed
prole, the rst temperature will be displayed.
Press SET after the last cooking temperatures has been
entered, HOLD will be displayed.
7. Use the START/CANCEL key to select yes or no. Press the
SET key.
8. If yes was selected, the HOLD LED will light. Enter the hold
temperature using the dial. (factory preset at 200°F) Press
the SET key. FAN will be displayed and the FAN LED will
light.
• Set the fan speed desired for the rst cooking prole
using the individual fan keys (HIGH, LOW or PULSE),
press the product key and set the fan speed for the
second cooking prole. Continue until all the proles
have been assigned a fan speed. Press the SET key
when complete. As with the temperature, if the
product key is pressed after the last programmed
prole, the rst fan speed will be displayed.
9. FL or St will be displayed (for ex time or straight time)
(factory preset for ex time). Select ex or straight time
using the START/CANCEL key for the rst prole. Press
the product key and select straight time or ex time for
the second prole. Continue until all the proles have
been assigned straight or ex time. Press the SET key
when complete. If the product key is pressed after the last
programmed prole, the rst prole will be displayed.
Verifying hold time (Master ):
While a product is being held, press and hold the product
key. The actual hold time will be displayed.
Selecting Fahrenheit or Celsius (Master 475):
Press PROG and ACTUAL TEMP keys at the same time,
F or C will be displayed. (factory preset for F)
Press the START/CANCEL key to switch between F and C.
When the desired setting is displayed press the PROG and
ACTUAL TEMP keys at the same time.
Cooking with the Shelf Timer
(Master )
The shelf timer option is used to independently time each of
the up to six dierent shelves or racks within the oven.
NOTE: To use the shelf timer option, at least one product key
must be programmed with a cooking prole (temperature,
time, fan speed, ex or straight time). The program key must
be limited to a single cooking prole to be used with the shelf
timing option. If more than one product key is to be used,
all product keys to be used must feature the same cooking
temperature and fan speed. Flex or straight time and cooking
time can de dierent. The Cook-N-Hold option can not be
used with the shelf timer operation.
Pressing the desired product key will bring the oven to the
desired cooking temperature, once the oven has reached
the proper cooking temperature as indicated by LOAD in the
display,
1. Press the shelf key for the shelf location to be timed (1 - 6).
NOTE: product keys and shelf keys are the same keys.
2. Press the START/CANCEL key to begin the cooking/timing
process.
10. Programming for that product key is complete.
Cooking using the product keys
(Master )
1. On initial start-up, press the product key for the menu
item to be cooked. Wait until LOAD is displayed.
2. Load the oven.
3. Press the product key for the loaded menu item.
4. Press the START/CANCEL key.
5. To cancel the alarm or the hold, press the START/CANCEL
key followed by the product key.
Page 14
3. When the cooking/timing process is complete for each
shelf, an audible "done" signal will sound and the display
will indicate which shelf is nished. Example: SH-1
4. To turn o the alarm press the product key with the
ashing LED.
Example: Two product proles contain the same cooking
temperature, fan speed and are both programmed for ex
time - keys 1 and 6.
Part # 1955200 Rev.5 (03/19/10)
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